Another variant of cauliflower cheese, my first experience with agar agar, plant based gelatin. I liked it more like that, compared to animal gelatin, the consistency can be adjusted better, and dill gives it a fresh taste
Ingredients
- 400 grams of cauliflower bunches
- 4 tablespoons of nutritional yeast
- The juice of half a lemon
- A tablespoon of agar agar
- 2 tablespoons coconut oil
- A teaspoon of salt
- Half a teaspoon of garlic powder
- A handful of finely chopped dill
- 150 grams of lukewarm water
Recipe Method
The cauliflower is broken into bunches, washed and boiled in salted water until the fork penetrates it. Allow to cool for a while, then transfer to a blender with all the ingredients, except dill and agar, which we boil in a kettle with 100 grams of water. Boil for a minute or two, then add over the lukewarm ingredients in the blender and mix until a paste is obtained. The ingredients must be lukewarm, because, after being boiled, agar agar hardens as soon as it encounters something cold. So we add the finely chopped dill and immediately pour the content into a bowl, put it in the fridge and in 2-3 hours it can be cut. It has a consistency similar to milk cheese and a very good taste.